I put the bird on at 9. 10#. I brined it using the Atlon Brown recipe and used the Weber Turkey rub that my wife got me. I am using apple an hickory wood. Was not able to locate the right sized clay saucer so I am starving the coals to regulate the temp. I need to figure out how to post images without a URL or get a Fliker account so I cast post the final product. Happy Labor Day weekend everyone!
First smoked turkey
- Thread starter E Sassak
- Start date
Mike Hartwell
TVWBB Pro
10 lbs? Tiny bird.
Smoked birds are great....hope everything turned out alright.
Smoked birds are great....hope everything turned out alright.
Yes, small but tasty! It turned out great. I just need to figure out how to post the photo of the finished bird.
My experience with smoking up to now has included water in the pan, this was my first dry smoke. No sand. No clay saucer. I was a little nervous, but the WSM came thru with no trouble.
My experience with smoking up to now has included water in the pan, this was my first dry smoke. No sand. No clay saucer. I was a little nervous, but the WSM came thru with no trouble.
J. (Archer) Stapleton
New member
What temp did you smoke it at? I want to try a turkey soon.
My temp was right at or just under 300. I had to keep all my vents about a quarter open. I did have more fuel than I needed, so next time I would go with half a chimney with a small ring of unlit coals around it, a mini Minion...
I did not foil the pan, it was just empty. I had a disposable foil roasting pan on the lower rack below the bird to catch the drippings. That worked just fine.
I did not foil the pan, it was just empty. I had a disposable foil roasting pan on the lower rack below the bird to catch the drippings. That worked just fine.
JimS
TVWBB Member
Hi all,
I did my first smoke of a turkey this weekend and it turned out "ok". I had a REALLY tough time keeping the temp in the 325° - 350° range. I was following the "Whole Turkey - Basic Brine" recipe here:
http://www.virtualweberbullet.com/turkey3.html
I used Kingsford briquettes and ended up having to fiddle with propping the door open to keep the temp around 320° (all vents were at 100%). I kept having to change the amount the door was open and got wide temp swings of 50+ degrees.
The end result looked and tasted very good but it was dry. My bird was around 13 lbs. and at 2-1/2 hours I checked and the breast meat was at 185°!!! That's 20° more than it should be! I don't know how a bird that big could get up that high when I was struggling to get the temp to the right range.
Does anyone have any thoughts? I think I need to invest in a temp controller and probe.
Jim
I did my first smoke of a turkey this weekend and it turned out "ok". I had a REALLY tough time keeping the temp in the 325° - 350° range. I was following the "Whole Turkey - Basic Brine" recipe here:
http://www.virtualweberbullet.com/turkey3.html
I used Kingsford briquettes and ended up having to fiddle with propping the door open to keep the temp around 320° (all vents were at 100%). I kept having to change the amount the door was open and got wide temp swings of 50+ degrees.
The end result looked and tasted very good but it was dry. My bird was around 13 lbs. and at 2-1/2 hours I checked and the breast meat was at 185°!!! That's 20° more than it should be! I don't know how a bird that big could get up that high when I was struggling to get the temp to the right range.
Does anyone have any thoughts? I think I need to invest in a temp controller and probe.
Jim
First off I think it would help you a ton if you had a thermometer in th bird's thigh during the cook. I have a cheap one from Meijer. It has a probe with a 3 foot cable and a digital read out. You can set an alarm on it and bingo, you know when you are good to go. Mine cost about 15 bucks. For more $$$ you can go wireless.
Second, I have found that depriving the coals air keeps the temp down. Open vents and a propped open door lets them burn at full bore.
In my experience you start by closing down the bottom vents to 1/2 or 1/4 open and then tinker with the top vent for fine adjustment.
Second, I have found that depriving the coals air keeps the temp down. Open vents and a propped open door lets them burn at full bore.
In my experience you start by closing down the bottom vents to 1/2 or 1/4 open and then tinker with the top vent for fine adjustment.